You know when you bite into something new and the world slows down; the edges to things in your vision get a bit hazy; you need to consciously remember to breathe… Yeah, it was like that.  I’m not sure how long I can go without another opportunity to make a complete swine of myself with these glorious rings.

image. squash

Gluten Free Fried Delicata with Spiced Honey Glaze

Got your attention now, do I?  But, before we get into recipes, are you familiar with Delicata Squash?  You can find them at most grocery stores currently.  I haven’t found any at the Farmers Markets get, but I’m hoping to.  I have personally grown them in Washington state myself, so know it’s doable with our seasons.  delicata

One of the primary reasons to get excited about these little guys, besides that they taste wonderful, is that they are the only Winter Squash you do not have to peel.  Yes, the thin peels are entirely edible!  Score!  I don’t know about you, but peeling is NOT on my list of exciting and fun projects! Ha!

To make this dish, you will need to prep your squash.  One will probably be enough for two servings.  Well, at least the first time you eat them.  Wash the squash and cut off the ends.  You do remember the part about sharp knives we discussed in the last recipe?  This is especially important when cutting something like this.  They can be a bit ‘resistant’.  When you are working with something that is hard to cut, you push harder.  A dull knife will require more effort and being dull, will tend to go the path of less resistance; your finger…  Need I say more?  Once the ends are gone, now cut it in half, the short way.  Using a pairing knife/peeler/spoon/whatever works, you are going to remove the seeds and membrane from the inside.  Yeah, it’s a bit challenging, but worth it. Remember you didn’t have to peel it, too!  When complete, you will have two hollow tubes.  Now you are going to cut these into quarter inch thick rings.  You can go thinner, but it’s pretty difficult to get them consistent.  Thicker won’t have the texture, in the finished product, you are looking for.  Set these aside.

You are going to need a method to fry them.  I have a great little home deep fryer from Presto that I really like.  Way less mess then doing it on the stove.  Should you decide to purchase a fryer, the thing to look for is how much power it has.  You want the one with the most, that you can find.  An underpowered unit will not be able to keep up and your food will end up tasting greasy.  Ick!  If you are using a pan, you need something nice and stout with a heavy bottom.  It needs to be large enough, so that the rings can submerge and the oil doesn’t come over the sides.  Cast iron is always a good choice.

What kind of oil should you use?  I have had the opportunity to cook with a lot of different oils and fats in my 35 year career.  I prefer to use things without additives or excessive processing.  In honesty, my very favorite to work with is lard.  The medical studies are now starting to agree with me, finally, that these are not bad for us in moderation.  The stuff we can’t pronounce, in our food, will always be a problem, though.  If the thought of lard frightens you, try rice bran oil.  A bit spendy, but fries really well and food doesn’t soak it up, like most other oils.  This dream of a dish really cries out for lard, though.  Just sayin’…

A quick reminder regarding deep frying and gluten.  Since the oil is reusable a number of times, you absolutely must understand, that it can never have regular flour used in it, if you are planning to feed someone that can not tolerate gluten.  The gluten will stay suspended in the oil and attach itself to other things you are cooking afterwards.  Gluten that has been super heated in this way, is an immediate threat to those that are sensitive to it.  Reactions are immediate and frequently severe.
That said, keep this in mind when ordering in a restaurant.  Unless you are in a restaurant that ONLY serves gluten free dishes, the individual that is sensitive must never order deep fried food of any sort.

While the oil is heating, you can make up the honey.  You could also have it made ahead.  It will hold easily.  The more you can have prepped ahead of time, the easier it is to get the meal done without a bunch of stress.  This is the secret of why restaurant kitchens can work so effectively at getting out all those meals at the same time.

Spiced Honey Glaze

3 tablespoons clover honey, or your favorite

1 teaspoon sherry vinegar

1 tsp minced fresh hot pepper

dash of cinnamon

3/4 teaspoon ginger

1/2 teaspoon coriander

salt to taste

1/2 cup chopped fresh cilantro

Mix everything together, except the cilantro, with a whip or immersion blender.  Set aside.

Grab those squash rings.  You are going to need to do a light dredge with some gluten free flour.  It’s super easy with a clean, dry plastic produce bag.  Throw the squash in the bag with about a half cup of the flour.  Twist the top to stop leaks and shake it about to coat the rings.  When you have them all coated, bop the, still closed, bag on the counter.  Excess flour will go to the bottom.

When your oil is up to temp, start frying the rings in small batches.  They are ready to take out of the oil when they are lightly brown and floating.  Place them on a paper towel lined plate.  Since these are super moist, they can get soggy pretty quick, so to compensate I like to do a double fry.  When you have completed the first round of cooking and it’s nearly time to complete the rest of the meal, drop them back into the fryer.  Mine is large enough to hold the whole batch.  Do what works with your equipment.  If the oil shows any sign of cooling rapidly, get the product out immediately and do in smaller batches when it’s hot again.

Once all the rings are ready, place in a large bowl.  Drizzle the honey over them and add the cilantro.  Toss everything together and plate.  Prepare yourself.  The lucky individuals, you are sharing these with, are going to be heaping massive quantities of adulation and praise upon you!

Wasn’t that fun?

 

Not everything we create in our kitchens must be made FAST.  The slowing down of the season is a lovely time to contemplate a bowl full of Beef Soup.

This is a recipe, yet it’s not.  Honestly, the recipes I give you will always have room for your own imagination in small ways or expansive culinary coup!IMG_BeefSoup

To get the ultimate in flavor and the texture you are craving, you need to cook the beef twice.

Purchase a bone in  (Yes, and I do mean that.  Bone=flavor)  chuck pot roast, preferably choice or better.

For the Braise

Salt and pepper the roast generously, then dredge meat in gluten free flour and sear it in a small amount of oil.  I prefer to use cast iron.  It will cook more evenly.  At the point that you turn the meat over to brown the other side, add some wedges of yellow onion, peeled carrot and celery.  Beware of grease spatters as you cook!

Once you have finished cooking the meat on all sides, turn off the burner.  Using the cast iron pan you seared the meat in, or place the meat and vegetables in another oven proof baking dish, add red wine… note on cooking with wine:  never cook with something you wouldn’t drink.  The dish will taste like the wine and you won’t like it.  Use the best you can afford; typically a variety that would go with the dish when it’s done.  Avoid reds with large amounts of pigment, like Syrah.  It will add more color to the finished dish then you want. (continuing recipe…) add red wine to fill the pan half way up the meat.  You can use stock for part or all of the liquid.  Now add some peeled cloves of garlic, bay leaf and any other fresh green herbs that sound good to you.  If you have it, place a piece of parchment paper on top of the meat.  Now, cover with enough foil to seal around the edges and put the pan lid firmly in place.  Put your pan of loveliness into a preheated 325degree oven.  This will need to cook for several hours.  The timing depends on how large your roast is.  Unless it is quite small, I’d estimate two and a half to three hours, but sometimes one can be surprised.  The roast that made the soup in the picture required an extra hour.  When a pairing knife slips into the roast easily, it’s time to take it out of the oven.

You are now going to cool the roast, uncovered, in the refrigerator and pretend you don’t know it’s there…

Now, for the Soup!

Tomorrow!  You will cut equal parts yellow onion, celery and carrot into small dice.  This is called mire poix.  Please use a sharp knife!  Dull knives cause far more finger cuts then sharp ones!  One can never have too much mire poix, but I’d probably aim for roughly the same volume as the roast.  Cook this mixture with olive oil in a nice heavy bottom soup pot until wilted and beginning to just barely brown.  Thin bottom pans tend to lead to scorching.  When the mire poix is about 70% done, add several cloves of minced fresh garlic.  Keep stirring.  Garlic turns bitter very easily and you won’t be able to get rid of that flavor.

When your vegetables are done add the liquid from the roast and an equal amount of stock.  note:  if you are purchasing stock PLEASE read the ingredients on the box/can.  Many contain allergens.  Now, dice up the cooled beef and add to the pan. Discard the vegetables and the bones from the braise.  They have done their work and are ready to ‘retire’.  If necessary, add more stock.   In fact, add whatever amount you wish.  Made it thick.  Make it thin.  This is YOUR soup!

If you aren’t watching Carbs, add some diced potatoes, if you wish.  Another great gluten free ingredient is steel cut oats!  These must be certified as gluten free.  Oats will require more liquid then potatoes.  Keep a close eye on your creation, that it doesn’t burn while it simmers.  You will want to let it cook very slowly for the next hour or two.

Once the vegetables, etc are nearly done, taste the liquid.  Add salt (don’t be shy!), pepper, spices and fresh herbs.  I like rosemary in beef soup, myself. But, this is now the time for your individuality to shine.  Hit those spice jars!  What sounds good to you?  Have some fun.

You are almost there!  Heck, maybe you’re sitting there eating a bowl of YOUR soup right now, wondering why I’m still talking at you!  BUT, if that pan you’ve slaved over seems to be ‘missing’ something and you just can’t put your finger on it… Add a little vinegar.  Sherry or red wine vinegar would be my first choice.  Add a few drops, stir well and taste…???  See!  Your creation is ALIVE and wonderful; or add a few drops more until it is!

Race you to the spoon drawer!

 

IMG_AppleThe incoming Fall weather makes me want to bake.  The scent of apples and spice permeating the air is a great producer of smiles.  Here is an easy recipe that makes this possible for lots of people with pesky food allergies!  It contains no soy, wheat, gluten, corn, eggs, dairy, or tree nuts.  Have fun!

Gluten Free Apple Crisp

Ingredients:

1/2 cup certified gluten-free rolled oats
4 tablespoons coconut milk*
3 cups sliced apples – This is an excellent excuse to visit a Farmers Market and       pick out something delightful!
Agave syrup to taste. Depends on the tartness of the apple and your palate

1 teaspoon lemon juice, fresh
1/2 cup Red Mill gluten free flour
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
4 tablespoons coconut oil

Instructions:

Pre-heat the oven to 350ºF. Grease a 9-inch round glass baking dish and set aside. Pay attention to what you use to grease the dish. Many sprays contain allergens!

Place the gluten-free oats in a bowl and soak them in the coconut milk for ten minutes.

Toss the apples with agave and lemon juice. Layer them in the prepared glass baking dish.

Combine the gluten-free flour, brown sugar, and cinnamon with the oats. Mix well.

Add the coconut oil in pieces. Rub the oat/flour mixture into the shortening with your fingers or two forks, creating a crumbly mix.

Top the apples with the oat mixture.  Bake on the center rack for 1 hour. Top should be golden and bubbly. Serve warm or cooled.

* Coconut milk comes in both fresh and shelf stable packaging. Read the label carefully. Some are made in facilities with soy, nuts, etc. If those enjoying this treat can not consume those items, you need to keep hunting for the right coconut milk. You may also use rice milk here. Just be very careful!